Scalloped Potatoes Recipe

Scalloped Potatoes Recipe: Creamy, Cheesy Oven-Baked Casserole Side Dish

If you’re craving a creamy, cheesy oven-baked side dish that’s comfort in every bite, this Scalloped Potatoes Recipe has you covered.

Scalloped potatoes are the perfect blend of thinly sliced spuds swirled in rich cream, dotted with melting cheese, and baked until golden. Unlike a quick no-bake mash, this casserole demands gentle layering and a patient bake—but oh, is it worth the wait. I first learned the art of scalloping from my grandmother, who insisted on Yukon Gold potatoes for their buttery texture and subtle sweetness. Over the years, I’ve played with light milk for a healthier spin, stirred in fresh herbs for brightness, and even snuck in a little garlic to make it pop.

What makes this Scalloped Potatoes Recipe extra special? It’s the simple swap of half-and-half for heavy cream, which cuts fat without skimping on that velvety mouthfeel. Plus, baking it in a deep-dish is foolproof: the edges get caramelized, while the center stays silky. Whether you’re planning a holiday feast or just need a soul-soothing side dish for weeknight dinner, these oven-baked layers deliver on cheesy, creamy goodness every time.

Honestly, I serve this at least once a month. Even my picky teenager—who’d rather reach for fries—raises an eyebrow and asks for seconds. And you know what? It’s not just satisfying; it’s versatile. Dress it up with rosemary sprigs during the winter holidays, or lighten it with a handful of spinach in spring. In fact, according to a recent poll by the National Potatoes Council, casseroles rank high on comfort-food charts across all ages. So grab your gratin dish, preheat that oven, and let’s get started.

H2: Why You’ll Love This Scalloped Potatoes Recipe
• Ultra Creamy Finish – Half-and-half blends with cheese to create a lusciously smooth sauce.
• Crowd-Pleasing Casserole – Feeds 6–8 easily; perfect for family dinners, potlucks, or festive gatherings.
• Cheese Pull Worthy – A mix of sharp cheddar and Gruyère adds depth and that irresistible stretch.
• Make-Ahead Friendly – Assemble the night before and pop it in the oven when guests arrive.
• Customizable Flavor – Swap herbs, add bacon, or stir in spinach for a seasonal twist.
• Budget-Smart Side Dish – Potatoes are wallet-friendly; you get hearty servings without splurging.
• Oven-Baked Simplicity – No stovetop hassles; everything layers in one dish.
• Minimal Hands-On Time – Just 15 minutes prep; the oven does the heavy lifting.

H2: Ingredients
• 3 lbs Yukon Gold potatoes, peeled and thinly sliced (about 6 large; mandoline recommended)
• 2 Tbsp salted butter (or unsalted + a pinch of sea salt)
• 1 medium yellow onion, finely chopped (sweet Vidalia works well)
• 2 garlic cloves, minced (fresh, not powdered)
• 2 cups half-and-half (substitute whole milk for a lighter version)
• 1 cup heavy cream (or extra half-and-half if you prefer)
• 1 tsp fresh thyme leaves, chopped (or ¾ tsp dried thyme)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1¼ cups sharp cheddar cheese, grated (4 oz; fresh-grated melts best)
• ½ cup Gruyère cheese, grated (2 oz; swap Swiss cheese if needed)
• 2 Tbsp grated Parmesan (for a crispy, golden top)

Tip: Choose potatoes that are uniform in size for even cooking. Pat slices dry after rinsing to avoid a watery sauce.

H2: Directions

1. Preheat the oven to 375°F. Generously butter a 9×13-inch baking dish, paying special attention to the corners.
2. Melt remaining butter in a saucepan over medium heat. Sauté onion until soft, about 3–4 minutes. Add garlic and thyme; stir until fragrant, 30 seconds max.
3. Pour in half-and-half and heavy cream, bringing the mixture to a gentle simmer—tiny bubbles around the edges—then season with salt and pepper.
4. Layer one-third of the potato slices in the dish, overlapping slightly. Spoon one-third of the cream sauce over, then sprinkle one-third of cheddar and Gruyère.
5. Repeat layering twice more, ending with cheese and a final dusting of Parmesan. Press down lightly to compact.
6. Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 20–25 minutes, until the top is golden and bubbly.
7. Let the casserole rest 10 minutes before serving so the sauce thickens. Garnish with fresh thyme or chopped chives.

Pro tip: If the cheese browns too fast, tent foil over it during the last 10 minutes.

H2: Servings & Timing
Yield: Serves 6–8
Prep Time: 15 minutes
Cook Time: 50–55 minutes
Rest Time: 10 minutes
Total Time: About 1 hour, 15 minutes

H2: Variations
• Bacon & Onion – Stir 4 strips of cooked, crumbled bacon into the onion mixture for a smoky layer.
• Mushroom & Spinach – Sauté 8 oz mushrooms and 2 cups spinach with the onions for a veggie boost.
• Vegan Gratin – Use cashew cream and dairy-free cheeses; bake the same way.
• Herb Medley – Swap thyme for rosemary and sage for an earthy aroma.
• Spicy Kick – Scatter 1 diced jalapeño between layers for a gentle heat.
• Tomato Twist – Mix in ½ cup chopped sun-dried tomatoes for tangy pops of flavor.

H2: Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To freeze, cool completely, wrap tightly, and store up to 2 months. Reheat covered with foil in a 350°F oven for 15–20 minutes, or microwave single servings on medium until warmed through. Assemble ahead (up to 24 hours) and bake straight from cold—just add 10 minutes to the cook time.

H2: Notes
When I first tested this recipe, my sauce was too thin—so I added a teaspoon of flour, though I now prefer pure creaminess without thickeners. For an extra-smooth finish, whisk the sauce off-heat before layering. If you like tang, stir in a dollop of Greek yogurt just before baking.

H2: FAQs
Q: Can I use russet potatoes?
A: Yes—russets give a fluffier texture, though Yukon Golds hold their shape best.

Q: How do I prevent a watery bake?
A: Dry the potato slices thoroughly and don’t rinse after cutting; excess moisture thins the sauce.

Q: Is there a dairy-free option?
A: Swap half-and-half for cashew cream and choose vegan cheeses; bake times remain the same.

Q: Why isn’t my top browning?
A: Increase oven to 400°F for the last 5 minutes or broil briefly—watch it closely.

Q: Can I add meat?
A: Absolutely—stir in cooked ham, shredded chicken, or sausage between layers.

Q: What pan works best?
A: A ceramic or glass 9×13 dish bakes evenly; metal pans brown faster, so watch timing.

Q: My potatoes are undercooked—what happened?
A: Ensure slices are uniform (⅛–¼ inch) so they cook at the same rate.

Q: How do I reheat without drying?
A: Add a splash of milk before reheating and cover with foil in the oven to lock in moisture.

H2: Conclusion
This Scalloped Potatoes Recipe brings creamy, cheesy, oven-baked comfort to any table, whether it’s a festive holiday spread or a cozy weeknight supper. With easy prep, make-ahead ease, and endless customization, it’s bound to become a family favorite. Give it a try, leave a comment with your favorite twist, and explore my Cheesy Broccoli Casserole next for more soul-warming sides!